The key to success for any good recipe is to always use the freshest ingredients.

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Spaghetti Carbonara

Preparation

1. Make the Pasta
Bring a pot of salted water to a boil over high heat, then cook the pasta until al dente, usually about 8 to 10 minutes.• 12 ounces of dry spaghetti
• 1 teaspoon salt for pasta

2. Cook the Ingredients
After the pasta cooks for about 4 minutes, heat the olive oil in a large skillet over medium heat. When the oil is hot, stir in the anchovy filets. With the back of your spoon, break the anchovies up until almost dissolved but not burned, about 2 minutes. Lower the heat to medium low and add the garlic and red pepper flakes for a minute or two, stirring continuously to prevent the garlic from burning.• 2 tablespoons extra virgin olive oil
• 1-ounce (1/2 of a 2-oz tin) of anchovies, or 1 tsp anchovy paste
• 3 garlic cloves, finely chopped or slivered (about 1 heaping tbl)
• 1/4 teaspoon crushed red pepper flakes

3. Toss Pasta with Garlic and Oil Mixture
As soon as the garlic and pepper flakes start to sizzle, immediately pour 1/4 cup of the starchy pasta water to the pan and mix thoroughly, cooking down slightly for about 3 minutes. When the pasta has been cooked al dente, turn up the heat on the skillet to medium and use a pasta fork or slotted spoon to transfer the moist pasta directly into the skillet, drizzle the remaining tablespoon of olive oil over the pasta and toss, then finally add most, but not all of the parsley and mix the ingredients thoroughly for another minute until the pasta is thoroughly coated. Season with salt and freshly ground pepper if needed. Plate with a generous amount of coated pasta, then garnish the plates with the remaining fresh parsley and a little crushed red pepper flakes. Optionally serve with freshly grated Parmigiano-Reggiano or Pecorino Romano. Serve immediately.• 1/4 cup pasta water
• Spaghetti pasta cooked al dente
• 1/4 cup Italian flat leaf parsley
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground pepper to taste
• Optionally serve with freshly grated Pecorino Romano or Parmigiano-Reggiano